When people ask me what is my favorite things to eat, the answer is easy – anything Asian with soup, “Soupy Asian things” as I like to refer. I could have Asian soup anytime of the year but there is definitely no better time than now to have some. It’s been a wet few days here in So-Cal and ramen is the perfect answer in this weather. I typically always stray away from making anything Asian at home. I think I need to be sitting by the pot all day watching the broth stew or that the list of ingredients are so long it makes my head spin. This slow cooker recipe isn’t too bad for at home ramen. It’s not perfect, I think there are some other things I could add to it next time to make it hit the spot but it’s definitely a good start. I actually thought the ‘left’ over ramen broth was better a day later. Give this a go and let me know what you think!
SLOW COOKER PORK RAMEN print this recipe! | adapted from Williams Sonoma
|
INGREDIENTS
2 lb boneless pork shoulder, cut into 3 equal pieces 2 tablespoons olive oil 1 yellow onion, coarsely chopped 6 cloves garlic, chopped 2-inch piece fresh ginger, peeled and chopped 8 cups low-sodium chicken broth 1 leek, white and green parts, halved lengthwise and coarsely chopped 1⁄4 lb cremini mushrooms, brushed clean and coarsely chopped Low-sodium soy sauce for seasoning Sesame oil for seasoning Chili oil for seasoning 1 1⁄2 lb fresh ramen noodles Kosher salt 8 large eggs (optional) About 4 green onions, white and pale green parts, finely chopped |
PREPARATION
1. Heat a skillet to medium high heat, add olive oil and begin to brown the pieces of pork working in batches. Let sear for 3-4 minutes then flip to the other side. Once complete transfer to the side.
2. Remove two tablespoons of the fat from the skillet and add yellow onion and sear, without stirring, until browned, about 5 minutes. Stir in the garlic, ginger, and 1 cup of the broth, stirring and scraping up any browned bits from the bottom, then let simmer for 1 minute.
3. Transfer all items above into a slow cooker and add leeks and mushrooms. Add in the remaining chicken broth, cover and cook for 8 hours on low setting.
4. When the broth is almost complete begin to cook your soft boil egg – Boil eggs for 5-6 minutes the immediately move to ice bath.
5. Remove the pork from the slow cooker and use a fork to break the pork into bit size pieces. Strain the broth with a fine mesh strainer.
6. Return the pork and broth into slow cooker and add soy sauce, sesame oil and chili oil to taste. Set on low for 30 mins.
7. Meanwhile cook the noodles according to package.
8. To assemble, divide noodles into bowls, ladle in broth and top with green onion and soft boiled egg halves.
|
PHOTOS BY JENNIFER CHONG
